# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 3 cups fresh or frozen sweet peas
05 - 3 cups vegetable broth
06 - 1 small potato, peeled and diced
07 - 1 teaspoon sea salt
08 - Freshly ground black pepper, to taste
→ Whipped Ricotta
09 - 3/4 cup ricotta cheese
10 - 1 tablespoon heavy cream
11 - Zest of 1 lemon
12 - Pinch of sea salt
→ Mint Oil
13 - 1/4 cup packed fresh mint leaves
14 - 1/4 cup extra virgin olive oil
15 - Pinch of salt
→ To Serve
16 - Fresh peas, blanched (optional)
17 - Fresh mint leaves for garnish
18 - Crusty bread, to serve (optional)
# Directions:
01 - Warm the olive oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
02 - Add the peas, diced potato, sea salt and a grind of black pepper to the pan. Pour in the vegetable broth, increase heat to bring to a brief boil, then reduce to a simmer. Cook until the peas and potato are tender, approximately 10–12 minutes.
03 - Remove the pan from the heat and purée the contents until completely smooth using an immersion blender, or transfer in batches to a countertop blender. Return to the pan, adjust seasoning with salt and pepper, and keep warm on the lowest heat.
04 - Combine the ricotta, heavy cream, lemon zest and a pinch of salt in a bowl. Whisk vigorously or use a hand mixer until the mixture is light and airy, about 1–2 minutes. Chill until ready to plate.
05 - Blanch the mint leaves in boiling water for 10 seconds, then immediately transfer to an ice bath and pat dry. Blend the cooled mint with the olive oil and a pinch of salt until bright green and smooth. Strain through a fine sieve if a silky oil is desired.
06 - Ladle the hot puréed peas into warmed bowls. Spoon a generous portion of whipped ricotta onto each portion, then drizzle with mint oil. Garnish with blanched peas and mint leaves as desired and serve immediately with crusty bread.
